Boiled Cabbage
Ingredients
Directions
Prepare
Fill a large pot with 1 gallon of water and add ½ tablespoon of coarse sea salt.
Bring the water to a boil.
Cook the cabbage
Add the cabbage to the boiling water and place the lid on the pot.
After 15 minutes, remove the breadcrumb from the water and discard it immediately.
Continue boiling the cabbage until tender, then drain it right away.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cabbage
- Heat softens its fibers, so the leaves turn tender as they boil.
The step that matters
Drain the cabbage as soon as it is tender. Cabbage keeps cooking from its own residual heat after it leaves the boiling water. Draining it promptly stops the cooking and prevents the leaves from becoming overcooked and mushy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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